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Details of The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index

The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index
Exact title of book
The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index
Book author
Sandra Woodruff
ISBN
9781583330845
Publisher
Penguin Group (USA)
Published
Jan 28, 2001
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
256
File size (in PDF)
2304 kB

Some brief overview of book

A complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health. Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levelsalso known as a foods glycemic index (GI).

Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease. In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health.

About book author

Woodruff, M. S., R. D., is the author of nine books, including The Good Carb Cookbook and The Best-Kept Secrets of Healthy Cooking.

A registered dietitian with a masters degree in nutrition and food science, she is a nutritional consultant to numerous medical groups. She lives in Tallahassee, Florida. ulin resistance, and cardiovascular disease. In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index.

The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health.

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